Synonyms: Dhaniya fruits, Coriander fruits, Coriandrum.
Biological source: It consist of dried ripe fruits of Coriandrum sativum Linn.
Family: Umbelliferae
Geographical source: It is cultivated in Europe (mainly in Russia, Hungary and Holland), Egypt, Morocco and India (mainly in some states like Andhra Pradesh, Maharashtra, West
Bengal, Uttar Pradesh, Rajasthan and Jammu and Kashmir).
Macroscopic Characters:
Colour: Brownish yellow.
Odour: Sweet, aromatic.
Taste: Spicy.
Size: 3 to 5 mm in diameter.
Shape: Subspherical, cremocarpous fruit.
Chemical Constituents:
It contains volatile oil (0.8 to 1 percent), fixed oil (13 percent) and proteins (20 percent).
Volatile oil contains nearly 90 per cent D-linalool (Coriandrol), coriandryl acetate, traces of L-
borneol, geraniol, pinene etc. The other constituent is Vitamin A.
The fruits contain up to 14 ml/kg essential oil with (+)- linalool, camphor (4-6 percent),
geranyl acetate (1 to 3.5 percent), γ-terpinene (2 to 7 percent) and other monoterpenoid hydrocarbons.